Moroccan Chickpea Carrot Salad

Hearty chickpeas, sweet carrots, and Moroccan spices come together in this healthy, flavorful salad. Enjoy this vegan, oil-free, gluten-free recipe warm or cold, as a side for Baked Falafel Cakes or an appetizer for Fall Vegetable Tagine.

Procedure

To prepare the salad: Peel the carrots. Slice into 1/2-inch thick disks. Drain and rinse the chickpeasSpread the carrots and chickpeas into a single layer on a baking sheet. Roast at 425F for 20-25 minutes, until the carrots are tender and golden around the edges.

To make the dressing: Zest and juice the orange into a medium bowl. Add the tahini, lemon juice, and all of the dried spices (or a premade Tagine spice mix, if using) and salt.Whisk together using a fork. Slice the olives. Chop the parsley and mint, if needed.

To make the salad: When the carrots and chickpeas are done roasting, remove from the oven and immediately combine with the dressing. Toss well to evenly coat.Add the olives, chopped mint, and chopped parsley. Stir well to combine and taste to adjust seasoning.

Enjoy at room temperature or slightly warmed. The flavors will develop even more after a day.

Chef's Tip: If you have a premade Tagine spice mix, you can use it here in place of the dried spices.

Light and refreshing, this drink uses sweet Galia melon and mint for bright, natural flavor. A touch of rosewater adds a Middle Eastern twist. Make this healthy, vegetarian, gluten-free, fat-free recipe in just minutes. Perfect on its own, or mix with vodka or champagne for an impressive summer drink.

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Plants-Rule (TM), Copyright 2014 by Katie Simmons. All photos, recipes, videos, and articles are property of Chef Katie Simmons unless otherwise cited. All rights reserved. Please seek the advice of a medical professional before making dietary changes.